Lemony Avo Pine Nut Spread

This arose out of necessity: there was a mini avocado in the bowl with the bananas that had been there all week and I fancied avocado salad, surely it must be useable by now? The avocado had other ideas. It was so hard, we could have played cricket with it! So, not to be completely outwitted, it was peeled, stoned and chopped and placed in the Braun grinder/chopper with some chopped spring onion, a good squeeze of lemon, some pine nuts, a splash of virgin olive oil, some pink Himalayan salt and some ground black pepper. (All the ingredients were organic).

It was lush! It really worked. I had some with the salad and the rest on some Nairn’s Gluten-Free Oatcakes. Loved every bite.

Avocados are such a versatile fruit and it has been said that you could practically live off them (with water), they have so many essential nutrients for the human body. They are good for your skin, heart, and brain too, with Vitamin E, protein and essential fats. I have avocado in some form every day, often blended into a juice.

(If you want it a bit thinner just add a little more oil and lemon – or persuade your avocado to get a wriggle on with its ripening timetable!)

Copyright: Chris McGowan